Description
A bright, crunchy salad of massaged kale and paper-thin shaved Brussels sprouts tossed with a lemony Dijon vinaigrette, toasted almonds, and grated Parmesan for savory depth. Fresh, hearty, and perfect as a side or light main.
Ingredients
Scale
- 4 cups kale, stems removed and leaves chopped
- 3 cups Brussels sprouts, thinly shaved
- 1/2 cup Parmesan cheese, finely grated
- 1/2 cup almonds, toasted and roughly chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, finely minced
- Salt and black pepper, to taste
Instructions
- Toast the almonds: Lightly toast 1/2 cup almonds in a dry skillet over medium heat until fragrant, about 3-5 minutes, then set aside to cool.
- Prepare the greens: In a large bowl, combine 4 cups chopped kale (stems removed) and 3 cups thinly shaved Brussels sprouts.
- Make the dressing: In a small bowl or mason jar, whisk together 1/2 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1 clove minced garlic, and salt and black pepper to taste until emulsified.
- Dress and massage: Pour half the dressing over the greens and gently massage with your hands to soften the kale and help flavors meld, about 1-2 minutes.
- Rest to meld flavors: Let the dressed salad rest for 10 minutes so the flavors develop and the kale softens further.
- Add finishing ingredients: Toss in 1/2 cup finely grated Parmesan cheese and the cooled toasted almonds. Add more dressing if needed, to taste.
- Serve: Transfer to a serving dish, garnish with a few Parmesan shavings if desired, and enjoy.
Notes
- Massage the kale with a little dressing or olive oil to soften leaves and reduce bitterness.
- Shave Brussels sprouts as thinly as possible for the best texture, using a sharp knife or mandoline.
- Toast nuts just before using for peak aroma and crunch.
- Store the dressing separately if making ahead to prevent wilting.
Nutrition
- Serving Size: 1 cup (approx 150 g)
- Calories: 230
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: kale salad, Brussels sprout salad, massaged kale, lemon Dijon vinaigrette, toasted almonds, healthy salad, winter salad, vegetarian salad